I am a big fan of baking during the weekends with my son. It keeps us both busy and away from the TV.

Today we made gluten-free chocolate crinkles with a little twist, it contained almond butter. =)

This recipe makes about 20 cookies.

Here’s what you need:


  • 1/2 cup coconut oil
  • 1/4 cup almond butter
  • 3/4 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 3/4 cup gluten-free all purpose flour
  • 1/3 cup cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup confectioners sugar



  1. Pre-heat oven to 175° F.
  2. In a large bowl, combine gluten-free flour, cocoa, salt and baking soda.
  3. In a separate bowl, cream coconut oil, sugar and almond butter until somewhat fluffy. Add egg and vanilla. Mix well.
  4. Pour in dry ingredients, little by little until well combined.
  5. Drop tablespoonfuls onto confectioners sugar and cover, place balls onto parchment paper and bake for 8 minutes. They WILL flatten out on their own.
  6. Make sure not to over bake.

Now the hardest part, wait until it cools down!! It WILL deflate. =) Enjoy!